South Indian tomato cumin rasam

Ingredients

• 2 medium-sized tomatoes
• 1 teaspoon of mustard seeds
• 2 cloves of garlic, crushed
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of ground black pepper
• A pinch of asa fetida (kayapodi)
• 2 tablespoons of oil
• 500 ml of water
• salt

Wash the tomatoes and chop them into small pieces.

Heat the oil and crush the mustard seeds.

Add the crushed garlic and cook until it turns golden brown.

Add the cumin, asafoetida, and tomatoes, and cook until they soften.

Salt, pepper, then add the water.

Bring to a boil, then remove from the heat as soon as the broth starts to simmer.

Serve hot with rice.